-
1
Preheat the oven to 375F.
-
2
Place 7 pumpkin wedges on a heavy rimmed baking sheet.
-
3
Peel and seed the remaining wedge, and cut into 1/2-inch cubes; set the cubes aside and add peel and seeds to baking sheet.
-
4
Remove the stems from 2 mushrooms; thinly slice the caps, and set the sliced caps aside with reserved pumpkin cubes.
-
5
Add the stems and remaining mushrooms to the baking sheet.
-
6
Julienne 2 white pieces of leek, and set aside with the reserved pumpkin and mushroom; set aside remaining leeks.
-
7
Drizzle the pumpkin and mushrooms on baking sheet with the oil, and sprinkle with 1/2 teaspoon salt; toss to coat.
-
8
Add the thyme, sage, and garlic to sheet, and toss to combine; spread out in a single layer.
-
9
Bake until the pumpkin is lightly browned and garlic is soft, 40 to 45 minutes.
-
10
Transfer the roasted vegetables to a large stockpot.
-
11
Place the hot baking sheet on a stove burner over medium heat, and add 1 cup water, scraping browned bits with a wooden spoon.
-
12
Add the deglazed liquid to pot.
-
13
Add the leeks, shallots, parsley, bay leaf, and 12 cups water.
-
14
Bring to a boil.
-
15
Reduce heat to medium-low; simmer, partially covered, 45 minutes.
-
16
Uncover, and raise heat to medium.
-
17
Cook 15 minutes more.
-
18
Pour through a fine sieve into a medium saucepan; discard solids.
-
19
Add the reserved julienned leek, pumpkin, and mushrooms to the saucepan, and season with salt.
-
20
Bring to a simmer over medium heat; cook until the vegetables are tender, about 10 minutes.
-
21
Season with salt and pepper, and serve.
